gfweb

I don't know about Ms. Beal, but I always use the name J.N. Walker for such things

Magazines are dying because of the internet. The foolish fix at many has been to mimic web formatting and style, which of course is playing to the enemy's strength, and ceding your own which is depth and insight. Look at the food magazines...a pot luck of photos, fonts and sidebars and minimal written content. Consider The New Yorker, which hasn't changed much over the ~40 years I've been reading it...other than the death/inactivity of several great contributors ( eg Updyke, McPhee, Buford) it hasn't changed much other than adding a crossword puzzle. It appears to be succeeding. Hmmm.

Fried chicken sandwich with pickled onion mayo

Over the past few months recipes have popped up on Bon Appetit and Food and Wine that talk of adding a "glug" of something. Hideous little thing that quickly/instantly has become irritating. Worse than a cliche because it really says nothing and sounds/reads stupid.

I'd imagine that home distilling wouldn't affect tax dollars much. Too much work for most...aging in charred oak etc is even more work. It'd be kept in little bottles and served to one's friends (who'd be too nice to say its harsh).

what's your budget and planned use?

Which would be the bigger blow to her reputation...a spot of plagiarism or admission that she writes none of her content? Kind of a Hobson's choice.

I see it as a subset of Sicilian. But it could be a shallow deep dish too.

Its OK. Better than another episode of fat guys doing BBQ. Entertaining enough.

Happy Thanksgiving!

Hambagu

I imagine she had no idea of the plagiarism as I doubt she has any role in writing her books. I could likewise imagine a disgruntled employee (of which she's had a few) doing it as a little payback to Martha.

As do I.

Probably a bad idea then. But there are a lot of them for sale.

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Agreed. I'll often go to a lower finished temp. I like a hint of outer flake and internal moistness.

Chicken fried steak, broiled grapes and sprouts, mashed potatoes.

@Smithy I do salmon in the CSO at around 300 steam for about 12 min...until 115 internal temp. Rest 5 min. Definitely not "well done". No crustification. Salting the salmon for 20 min pre cook keeps it from weeping albumin.

no just a few minutes on each side

The ones in the video. Pretty much bread it and fry it. I suspect that resting after breading might improve it, but I could be wrong. I did salt the pork prior to breading.

Tested it after well browned (~ 5 min total) and it was 138 in the center. After 5 min rest it went up to 145. So yeah, I cheated. 😉

Trimmed room temp pork chop. Breaded and fried without resting. Held together nicely after a 5 minute post fry rest. Nice and juicy at 145F.

@Duvel it looks like no knives are needed for this tonkatsu even though there are cuts Id think would be too tough to bite through easily. Does he trim the meat so toughness is minimized?

Very helpful. He makes a comment that cold pork will make the breading fall off. Hmmm, more testing required. Also says that wooden skewers help heat penetrate tough cuts. Wait a second...meat conducts heat better than wood !

big chunks fall off but no air pocket that I can see